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Post by thieu on May 17, 2018 18:54:45 GMT -5
Thanks Ben,
In the question #2 I mean after I already cut the cocoa beans, please let me know that what kind of bean should not use to make chocolate.
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Post by thieu on Apr 20, 2018 4:37:19 GMT -5
Dear chocofriends, I just ordered 50kg of cocoa beans in Vietnam with the quality as shown in the below attached picture and help me to answer two questions: 1. Does the percentage of cocoa beans so fermented reach standard or not? 2. Please help me pick out which cocoa beans should not be used to make bean to bar chocolate. Thank all of you so much.
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Post by thieu on Sept 29, 2017 3:44:09 GMT -5
Acidity is a flavor, while astringency is more of a sensation. Acidity is the presence of acid, some of which can be removed by roasting. Astringency gives you that dry-mouth, puckery-lip feeling and is caused by tannins, which are less affected by roasting. There's several discussions on this forum and TCL that go into more depth about the differences. Hi Ben, I roasted three times with 1kg Ben Tre in Vietnam bean for one time by Behmor with profile 400/P2/17 minutes. 400/P2/18 Minutes 400/p1/15 Minutes I make chocolate bar 70% with adding 6% butter but after 48h grinding and conching I taste my all three types chocolate liquor rather smooth, slight bitter and astringency, sweet is ok. but strong sour. Why is my chocolate liquor strong sour? how can I improve this sour? Can you help me to answer this question, please? Have you been roasting Bentre in Vietnam bean yet? how do you roast them for good fruitly and chocolate flavors with this beans. Thanks
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Post by thieu on Jul 24, 2017 4:32:34 GMT -5
Hey guys wondering if any of you can identify this for me im suspecting sugar bloom, it is rather humid here in Hawaii The cooling box we built is made of wood and is sitting on a tile floor which after thinking about it seems like it might be storing moisture The grainy looking bits don't seem to be visible while I'm molding not sure I would call it a fail it still snaps fairly well and the flavor is unaffected just not quite there yet =p Roughly 70-80% cacao tempered with chocovision Rev 2 delta Check it out <--HERE Hi, can you tell about how did you temper chocolate with your chocovision rev 2 delta? what is the temperature and humidity in your tempering room?
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Post by thieu on Jul 3, 2017 3:21:08 GMT -5
Yep, you definitely can temper with a premier (or any grinder), but it's not ideal. Like I mentioned in that earlier post, it adds a lot of air into the chocolate. Additionally, maintaining temperature involves constantly monitoring and fiddling with the fan or heater, or turning the grinder off and on. Lastly, it's really hard to get all of the chocolate out of a running grinder. So, while you *can* temper in a grinder, there are better ways to temper small batches of chocolate. In my opinion, a few better options are: - the double-boiler to freezer or bowl of ice water method (look for Brad's video on this)
- the seed method (assumes you have existing, tempered chocolate)
- using silk (assumes you have silk or the ability to make it and don't mind adding cocoa butter to your chocolate )
Thanks Ben.
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Post by thieu on Jun 30, 2017 3:44:34 GMT -5
I tempered using the santha for a while before buying a tempering machine. It worked great, although it added a fair amount of air bubble to the chocolate that had to be vibrated out. I had removed one of the wheels to give better access to the chocolate and mounted a thermometer to a stand that held it in the chocolate. Then, I used a fan/heater to help regulate the temperature. I used the seed method (still do), as I found it to work the most consistently for me. The method you use to temper your chocolate shouldn't affect the flavor. Hi Ben, I have a Premier Chocolate Refiner. Can I use to temper chocolate the same with Santha? This the first time i make chocolate. Thank Ben.
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Post by thieu on May 5, 2017 19:08:07 GMT -5
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Post by thieu on Apr 28, 2017 8:07:26 GMT -5
I have some Ecuadorian (not that this matters) beans that smell and look fine prior to roasting (a bit fruity) and during winnowing but when I grind to nibs they have a skunky smell that doesn't go away after even 2 days in the melanger. I'm on my 30th batch of chocolate so I don't think this is an over roast (it was only 18 minutes in the Behmor) or something like that. During the roast, they smelled fine and had the tell-tale brownie scent. Any ideas? Brian Hi Brian. I'm Vietnamese
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Post by thieu on Apr 28, 2017 0:36:24 GMT -5
all items sold, thank you all for the interest How much money did you sale for this whole packing?
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Post by thieu on Apr 26, 2017 10:37:14 GMT -5
Hi
Did you buy your chocolate making equipment yet? why do not you reply my comments?
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Post by thieu on Apr 25, 2017 3:04:52 GMT -5
DHL Global Forwarding San Francisco address is 99 S Hill Dr Ste B, Brisbane, CA, US
do you know this shiping company?
can you give me your location's zip code?
thanks
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Post by thieu on Apr 24, 2017 11:21:25 GMT -5
Hi sfchocolate,
Now I need to buy some chocolate making equipment but I am living in Vietnam. how can you ship to vietnam for me? thanks
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